prevalence and molecular characteristics of vibrio species in pre ...

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elimination of Edwardsiella tarda, S. aureus, Salmonella and Shigella were achieved
within 1.5 hrs and E. coli and S. pyrogenes were completely killed within 2-3 hrs
under same condition. Simultaneously, both JK-8 and JK-11 culture facilitated the
removal of different nitrogen compounds (e.g. NH + 4, NO - 2, and NO - 3) up to 400 µM.
2.10.1.3 HACCP application
The use of hazard analysis critical control point (HACCP) as a means of
controlling food borne pathogens in the food industry is gaining acceptance
internationally both by industry and regulatory agencies. Food manufacturers can
identify steps for preventing, controlling or eliminating hazards associated with their
product and minimize the potential food safety problems (Buchanan, 1995). HACCP
in shrimp farms can include all steps from the “farm to table” such as, production and
handling of raw materials, processing operation, processing environment, handling
and storage practices, and distribution activities (Tookwinas and Keerativiriyaporn,
2004). A good aquaculture practice is a prerequisite for the implementing HACCP.
Good aquaculture practices are defined as those practices of the aquaculture sector
that are necessary to produce quality food products, conforming to food law and
regulations. Conducting hazard analysis, determine critical control points (CCP),
establish critical limits, establish a system to monitor control of CCP, establish the
corrective action, establish procedures for verification and establish documentation
are the main 7 steps included in the HACCP system (Reilly and Käferstein, 1997).
Reilly and Käferstein (1997) identified four critical control points in the aquaculture
farming. Those are site selection, water supply, feed supply and production/grow out
stage, and explained the control and verification methods for each step. Farm
management, feed production and farming practices are the CCP that have been
studied by Tookwinas and Keerativiriyaporn (2004) and preventive measures applied
in shrimp farming in Thailand are i). Farm registration; ii). Control the uses of
feed/antibiotics; iii). Monitor residues in products from farm; iv). Mobile unit control
of diseases; use of antibiotics and feed; v). Monitoring the quality of water (both inlet
and outlet); vi). Inspect farm hygiene and post harvest handling practices; vii). Train